A combination of fresh and dried fruit gives these scones the perfect balance of flavor and texture. Spread with coconut butter for a coffee shop worthy breakfast you don't have to feel guilty about.
Ingredients
2cupsalmond flour
1/2teaspoonbaking soda
1/2teaspoonsea salt
2eggs
2tablespoonscoconut or maple sugar
1/2cupfresh blueberries
1/2cupdried cranberries
Instructions
Preheat oven to 350 degrees F.
Put the almond flour, baking soda, and salt in a food processor. Pulse in the eggs, sugar, and blueberries until just combined.
Stir the cranberries in by hand, and transfer the dough to a clean surface. Pat into square about 2 inches thick. Using a circle cutter, cut the dough into 6 rounds. Transfer to a parchment lined sheet pan.
Bake for 14-15 minutes, until tops are browned. Serve warm.